Get to Know Some Less-Known Pepper Varieties

Pepper. This one word can conjure up a lot of things. We know black pepper. And then those with a thing for pepper might know of green peppercorns, white peppercorns and pink peppercorns that come in those "gourmet" blends. And then you have chili peppers. 

Already I have named two that are not pepper, from the family Piperaceae. Neither Pink Peppercorns, nor chili peppers belong to the Piperaceae. Then there are two other less known types of pepper that do belong to the Piperaceae: Long Pepper (Piper longum) and Cubeb Pepper (Piper Cubeba). And there are various other pepper imposters, called "pepper" only because of some vague resemblance: Moula pepper from Hungary (Vitex agnus-castus), also called Chasteberry or Monk's Berry; Melagueta pepper (Aframomum melegueta), also called Grains of Paradise; Sichuan Pepper (from genus Zanthoxylum), also called Sichuan peppercorns.

White, Black, Green, Cubeb and Long Pepper, Pink Peppercorns, Moula & Melegueta

Black, White and Green Peppercorns

Black, white and green peppercorns all come from the same plant, Piper nigrum. The only difference between them is that the berries are picked at different stages of ripening and treated differently to create the differing colors.

Black pepper is the most known and used. Black peppercorns come from the green berries, picked before they fully ripen and dried in the sun until they turn black. You will find it everywhere in pepper shakers. Personally, that pre-ground stuff doesn't even taste like pepper. If you have ever used a pepper grinder with fresh peppercorns, you will immediately know there is no comparison. Excuse my personal rant. But I love pepper, so it is a huge bone of contention. Pepper should be ground fresh. Black pepper is the strongest, particularly if you get larger varieties such as Tellicherry or Malabar. With these better quality peppercorns, there is also an amazing variety of flavors. I buy my Tellicherry peppercorns from Penzey's Spices and they have the loveliest floral and fruity flavors, amid the heat.

White Peppercorns

I have read differing explanations on how the white peppercorns come to be, but in a Penzey's catalog one time it was described as taking the black peppercorns and soaking them, then the outer black coating is rubbed off and the now white inner seed is dried. I have read in other places that white peppercorns come from the fully ripened red pepper berries, where the outsides are washed away and the inner white seed remains. However it is accomplished, white peppercorns are the inner seed of the fruit, but they are the same fruit. The white peppercorns are, of course, very light in color, so they are often used in dishes where black flecks would not be so appealing (think Chicken and Dumplings or Blanquette de Veau!)

Green Peppercorns

Green peppercorns are just that. The green peppercorns are picked when large, but still green, and most often are packed in brine to keep their flavor and freshness. Green peppercorns found dried are more delicate and tend not to retain their green color nor their freshness of flavor as long. In general, they have less heat than black or white peppercorns.

Pink Peppercorns

Pink Peppercorns

Pink "Peppercorns" come from the Baies rose (meaning "pink berry") plant, Schinus molle. The plant is native to the arid zones of South America. This plant is actually a member of the cashew family and can cause allergic reactions for those with tree nut allergies. The pink "peppercorns" this plant produces are very delicate and can be broken or smashed easily. While they are sold mixed in with black, white and green peppercorns in a "Gourmet Mix" of "peppers," on their own, they can be used to flavor fruit pies or fresh fruits, due to their mild heat and fruity quality.

Other Piperaceae: Long Pepper and Cubeb Pepper

Long Pepper

Long Pepper (Piper longum), native to India and sometimes called Indian long pepper, tastes similar to black pepper. Some say it is slightly hotter than black pepper. Long pepper comes in spikes, looking similar to hazel tree catkins. It is actually made up of miniscule fruits embedded into a central spike. Some find it difficult to grind, though simply cutting a spike into smaller segments and then grinding in a spice grinder or using a mortar and pestle work easily. 

Using this long pepper, it is best added at the end of cooking to appreciate its flavors. Great in Indian curries, lentil stews and 'pickles'. Use it in vegetable dishes such as with asparagus, artichokes or mushrooms. Use it in fruit dishes like over mango or on mango salad. Long pepper is great added to spice rubs and pairs excellently with any pork, beef or lamb dish.

Another cheaper, commercially grown species is Piper retrofactum, from Indonesia. The two are interchangeable, but try the Piper retrofactum in Southeast Asian cooking. Each is used in the place where it grows and enhances that cuisine's dishes.


Cubeb Pepper (Piper cubeba) is mainly grown in Java and Sumatra. Growing

Cubeb Pepper

very similarly to black pepper, in long stems of berries, the main difference is the cubebs have long "tails" which are actually stems still attached. The flavor of Cubeb pepper is described as a cross between allspice and pepper. It is wonderful used in Indian curries and sauces. Use it to flavor cooked vegetables and meats. Use it to flavor pates, sausages, gingerbread or biscuits. Combine it with other warm spices (ginger, nutmeg, cloves) for spice cookies. Use Cubeb pepper as part of ras el hanout spice mixture. There is a recipe for cubeb pepper shortbread found on this site. It is a recipe I really want to try!

Other Non-Pepper Varieties

Sichuan Peppercorns

Sichuan "Peppercorns" (Zanthoxylum) belong to the rue or citrus family and are not really related to pepper at all. The husks of these berries are pink tinged and split open when dried. It is best to look for a reputable spice shop as often these are sold with too many of the gritty black inner seeds and other twigs mixed in with the husks.


Sichuan Peppercorns do not have any of the spicy pungency of black pepper. Instead, it has slight citrusy overtones and creates a tingly numbness in the mouth. Use these to lend flavors to many Chinese dishes. One that I particularly love is Szechuan Hot Sour Cabbage. Sichuan Peppercorns can also be added to sweet biscuits and cakes. Use it in Indonesian and Indian dishes as well.

Melegueta Pepper - Grains of Paradise

Melegueta Pepper (Aframomum melegueta), also known as Grains of Paradise, is from the ginger family of plants and grow in pods, similarly to cardamom. Native to West Africa, these small brown seeds with a little pointy end have an aromatic and spicy bouquet and a pungent, somewhat peppery taste. It is excellent to use either in place of or in conjunction with black pepper. Try using it for steak au poivre. Alton Brown used it in an okra stew and an apple pie recipe. Though related to ginger and cardamom, I find none of these flavors in Melegueta pepper, but the peppery pungency is wonderful.

Moula "Pepper" (Vitex agnus-castus), also known as chasteberry and monk's pepper, is native to the Mediterranean. It is related to Lemon Verbena and Vervain, in the family Verbenaceae. In some places it is referred to Moula of Hungary. Chaste Tree Berries are used more as an herbal remedy these days and can affect hormone production. Be cautious if you are taking hormone medications such as birth control pills, estrogen or if you are pregnant. 

These berries have been used as a pepper substitute, though its flavor is weak by comparison. They have a slightly pungent and bitter taste. There is a noticeable musty earth flavor, reminiscent of aged wine. Possible uses are in spice mixtures such as ras el hanout. Add to meat and vegetable dishes.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Delicious Maple Soy Salmon Appetizer

To start off, I want to say that first my sister told me she had tasted something like this at a Whole Foods Market. She had no recipe, but only told me they said it was salmon marinated in maple syrup and soy sauce. Then while we were conversing one evening, somewhere we found a recipe that sounded somewhat like the one she was describing. I wrote down the amounts. Yesterday, at last, I got a nice piece of salmon and thought, much like Tom Wilkinson in The Best Exotic Marigold Hotel, "This is the day!"

Pepper Crusted Maple Salmon

I followed the ingredients I had written down, but amazingly, or maybe not so amazingly, after looking online to see if I could actually credit someone, after viewing a dozen different recipes with tiny differences, none - quite - matched the one I had found months ago. There are a lot of variations. To start, I am not overly fond of salmon. I have to really be in the mood, and then I do enjoy it. This recipe intrigued me on a couple of points. I had a recipe for shrimp marinade; the absolute simplest of mixtures. It made the most divine shrimp I have ever had (find that recipe here). Considering how simple the marinade was for the shrimp (or scallops! equally as good if not better), I felt that maybe here was a new recipe, just as simple, to make salmon taste just as good. While the way my sister told me about was for the salmon served as little appetizer bites, I am absolutely certain it would work perfectly for nice salmon filets also.

While the recipe is simplicity itself, there are many little variations, as I noted while perusing the web. The addition of garlic to the marinade, and / or a little Asian sesame oil (the dark, toasted kind) both sound really lovely. These might be something to try the next time I get in a salmon mood. The recipe calls for marinating the salmon for 24 hours. Obviously this requires forethought. It also calls for a cup of maple syrup, so between the salmon and the syrup, the recipe is not inexpensive to make. But the outcome? Oh, so heavenly!

Yesterday after setting the salmon to marinate, I sat thinking that since I was going to be eating this all by myself (my husband will have nothing to do with anything fish or seafood), what might be a good thing to serve it with? I had some cole slaw in the fridge, and I am positive that would have been great.

 

Pepper Crusted Maple Salmon, with Beets and Horseradish to serve

Thinking on the sweet flavors in the marinade though, I thought about a little bit of my Beets with Horseradish leftover in the fridge. In my family, Beets with Horseradish is a traditionally Easter accompaniment for ham. Ham, often basted with sweet flavors seemed to be a similar concept to the sweet flavors of the salmon. In my mind, somehow, this just sounded really good together, so I had to try it out. Once I made the salmon, just a little bit ago, I tasted a bite or two just as is. It is absolutely, perfectly, decadently, insanely - good.  And then I got out the Beets with Horseradish and tried a bite with that. O - M - G! It was the perfect match! It came out tasting precisely as I thought it would. Despite the fact that maybe the color combo is not the best, the flavors were just perfect. The perfect accompaniment.

I had wondered also, what exactly would the marinade do to the salmon? When I pulled the salmon cubes out of the marinade this evening, the pieces were sort of candied-looking and just a little translucent. I felt this boded well for the outcome, and as it turned out, it did. While not overly sweet, "candied" seems an appropriate word. 

So this is the recipe as I made it. I am sure someone out there might say "that is my recipe". Maybe even many someones, because as I mentioned recently, it seems there is just no recipe under the sun that is really new. Remember to look for a piece of salmon that has some really good thickness, so decent sized cubes can be cut. The maple syrup can be the darker Grade B type. This is what I did:

Pepper Crusted Maple Salmon

24 ounces thick salmon filet
1 cup pure maple syrup
⅓ cup soy sauce (I used Lite)
¼ cup fresh ground cracked pepper

Combine the soy and syrup in a container with lid or a quart zip-top bag. If the salmon has skin on, remove the skin and cut the salmon into cube shapes at least 1 ½-inch x 1½-inch where possible. Place the cubes into the container with the marinade, making sure they are completely covered. This is easiest in the zip top bag, as all the air can be pressed out on sealing. Refrigerate the salmon for 24 hours, turning various times to ensure even coverage of the marinade.

When ready to bake, have ready a small bowl with the cracked pepper. Preheat oven to 500 degrees. Cover a rimmed baking sheet with foil and spray the foil with cooking spray. Remove the salmon cubes from the marinade and dip one side of the salmon cube into the cracked pepper, then place it on the prepared baking sheet, pepper-side up. Bake the salmon for 3 to 4 minutes, as desired. Mine was done - even the largest pieces, at 3 minutes. Serve immediately.

           Salmon out of the marinade                     |          dipped in cracked pepper and ready to bake

If choosing to marinate individual serving sized filets instead of cubes, the timing might have to be slightly longer, but remove from the oven as soon as the fish will flake. This happens rapidly, so watch carefully.

May 3rd Update:

Arugula Salad with Pepper Crusted Maple Salmon flaked over top

As I was the only one eating the salmon last evening, there was obviously some left over. While all the recipes I read online said to eat immediately, I did wonder what it would be like reheated, or even cold. Well, let me just say that cold from the fridge was still stupendous. I had gotten a package of arugula, and thought I would have a salad with the cold salmon flaked over the greens. It flaked easily and beautifully. I added carrot, just because I like carrots! The salad with the cold fish was truly an amazing experience. So, if there is concern about leftovers, do try them on a salad. I don't think it would be possible to be disappointed! Another idea is to use it in a Nicoise style of salad, instead of tuna, and which I plan to try soon!



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.